Search Listings:

Squash Pro

A bowl of salted almonds, crudités, some nice olives—all good. But if you really want to keep the interlopers out of the kitchen while you cook
this Thanksgiving, send out some of ’ino owner Jason Denton’s delicious butternut-squash bruschetta, the most creative use of a gourd since the
jack-o’-lantern. Buying tip: Although you may need a wheelbarrow to haul home a specimen like the one pictured from the Greenmarket, the longer
the squash is left to grow, the sweeter the ﬂesh.

Preheat oven to 400 degrees. (1) Cut squash into 1-inch cubes. (2) Gently
fold the ﬁrst 8 ingredients together in a medium bowl. Spread mixture evenly
on ungreased baking sheet. Bake 10 minutes, then gently stir ingredients,
and continue to cook for another 15 minutes. Remove from oven, and let cool
to room temperature. Meanwhile, toast the baguette slices in the oven
or press on a panini press until slightly crisp. (3) Scoop a generous tablespoon
of the squash mixture onto each piece of baguette. Adjust seasoning with salt and pepper, and garnish with a drizzle of walnut oil and grated asiago. Serves 6.